Study On Selection Of Fresh-cut Peach Varieties And Fresh-keeping Technology In High Voltage Electrostatic Field

Fresh-cut fruits and vegetables are convenient to eat.However,some negative reactions of them such as the speed of deterioration is fast,the deterioration is perishable,and the shelf life is short will produce after segmentation.It is necessary to maintain the quality of fresh-cut fruits and vegetables during the shelf life using safer and healthier preservation methods.In this study,we took the peach as object,and selected suitable variety which was suitable for fresh-cut processing.On this basis,the effect of high-voltage electrostatic field on the quality and the metabolism of phenylpropane in fresh-cut peaches during storage period was studied,which was aimed to provide a scientific basis for the selection and scientific storage of fresh-cut peach raw materials.The results were as follows:(1)The fresh-cut characteristics of different varieties of peaches were discrepant,and there were big differences between varieties.Yanhong peach maintained better sensory quality,and the decrease in weight loss rate and hardness was significantly lower than other varieties during fresh-cut storage period.In addition,There were varying degrees of correlation and information overlaps among the indicators of fresh-cut peaches through correlation analysis.Moreover,the cumulative variance contribution rate of the two principal components extracted by principal component analysis reached86.156%,which better reflected the comprehensive information for evaluating the quality of fresh-cut peaches.The final result showed that the comprehensive score of Yanhong was better than other varieties during storage period,and it could be a favorable variety resource for fresh-cut processing.(2)Low temperature combined with high-voltage electrostatic field treatment could effectively maintain the quality of fresh-cut peaches during storage period.Moreover,it slowed down the increase in weight loss rate of fresh-cut peaches,and delayed the decrease of total phenol,Vc and soluble solid content.In addition,this treatment could prevent browning and inhibit the change trend of respiration rate and microbial infection,and high electric field strength had better preservation effect.It was showed that the effect was best at 5? and the worst at 10?,which was found by comparing the storage results of different temperature groups under the same electric field strength.The comprehensive score of fresh-cut peaches under the conditions of 5? and 4.3 k V/m was the most effective,which could be choosed as the most suitable storage conditions.(3)High-voltage electrostatic field had a significant effect on the activities of enzymes related to phenylpropane metabolism in fresh-cut peaches.In addition,the activity of key enzymes in the metabolism of PAL,C4 H and 4CL phenylpropane was enhanced.The body to synthesize various within a certain rangephenols and flavonoids was promoted,which was contributed to improvement of disease resistance and antioxidant capacity.We found that the DPPH·free radical scavenging rates of4.3 k V/m group and 0.57 k V/m group were 83.02% and 79.17% respectively,with significant difference(P < 0.05),which indicated that the greater intensity of the high-voltage electrostatic field had more significant effect within a certain range.